Mississippi Pot Roast

Ingredients:

• 3-4 lb chuck roast

• 1 large yellow onion (cut into strips)

• 5-6 garlic cloves (minced)

• 4-5 carrots cut in to chunks

• 1/2 cup low-sodium beef broth for deglazing

• 1 packet au jus gravy mix ( low sodium)

• 1 packet garlic ranch seasoning mix

• 1 tbsp Worcestershire sauce

• 2 cup low-sodium beef broth

• 2 cups water

• 6-8 pepperoncinis + 1/4 cup of the juice

• Caramelized onion butter (optional - im obsessed with this seasoning I put it on EVERYTHING! If using measure with your heart)

• kosher salt & pepper

• 2 tbsp neutral oil

Directions:

1. Preheat oven t0 325.

2. Generously season chuck roast with salt and pepper.

3. Heat oil in a dutch oven over medium-high heat. Sear the roast for about 3-4 minutes per side until deeply browned. Remove and set aside.

4. Add the onions and a pinch of kosher salt to the same pot. Sauté for 3 minutes, then stir in the garlic and cook until fragrant (about 30 seconds to 1 minute)

5. Pour in 1/2 cup beef broth, scrapping up the browned bits from the bottom of the pot.

6. Stir in the 2 cups of beef broth, 2 cups of water, pepperoncini juicce, worcestshire sauce, garlic ranch mix, au jus mix , pepperoncinis, and carmelized onion butter. Mix well and bring to a gentle simmer.

7. Nestle the roast into the pot.

8. Cover and bake in the oven for 1.5 hrs.

9. Remove the pot from and add carrots around the roast, cover and return to the oven for 1.5 - 2 hrs or until the roast is fork-tender.

10. Remove the roast and use two forks to shred.

11. Add the beef back into the pot and let it cook for 2-3 minutes to soak up the juices.

12. Serve with mashed potatoes or rice and enjoy!

Optional:

If you want the broth slightly thicker, while you're shredding the roast, let the liquid simmer on medium heat, uncovered for 3-5 minutes until it slightly reduces.

Creamy Boursin Garlic & Herb Mashed Potatoes

Ingredients:

• 3 medium russet potatoes, peeled and cut into large chunks

• 1 cups heavy cream

• 5 tbsp butter ( i like using salted )

• Boursin Garlic and herb cheese , start with half and add more depending on how you like it.

• 3 tbsp sour cream

• 1.5 tsp chicken bouillon

• salt and pepper to taste

Directions

1. Peel three medium russet potatoes and cut them into large chunks. Add them to a pot of water with the chicken bouillon and a large pinch of salt. Boil until the potatoes are fork-tender, about 15–20 minutes.

2. While the potatoes cook, heat heavy cream in a small saucepan on low and then set it aside.

3. Drain the potatoes and put them back into the warm pot for a minute so the extra moisture steams off. Use a potato ricer or mash until smooth.

4. Add the butter, boursin, sour cream , salt and pepper to the potatoes and then slowly add the warm cream, a little at a time, stirring as you go, until they’re as creamy as you like. Mix well, then taste and adjust seasonings as needed.